- Basic - No handwashing sign provided at a hand sink used by food employees in front counter area. **Corrected On-Site**
- Basic - Several foods stored in walk-in cooler, and chest freezer uncovered.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cabbage cold held at greater than 41 degrees Fahrenheit. Corrective Action Taken. Cabbage, 63° at room temperature for 30 mins. Returned to cooler.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. (Raw Onions).
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site** **Repeat Violation**
- Basic - Soil residue build-up in handsink. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Several food items. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Name on container said MIXED.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. FLOUR, SUGAR ETC.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- Intermediate - Handwash sink in cook area not accessible for employee use at all times. **Corrected On-Site**
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Bowl or other container with no handle used to dispense food. Rice **Repeat Violation**
- Basic - Cardboard box used as garbage container. At front customer area. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour , cornstarch.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken and meats in reach in cooler **Repeat Violation**
- Basic - Plastic jug cut in half and reused as scoop. In walkin cooler and handsink. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Used in walkin cooler to cover food and at front area to store tongs and utensils.
- Basic - Stored food not covered in reach in freezer. Fish stored directly on bottom of freezer.
- Basic - Stored food not covered in walk-in cooler. Various food products. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Fried rice -temp 115°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 72°f, CORECTIVE ACTION TAKEN. PLACED INTO COOLER **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Windex, grrease remover, toilet bowl cleaner stored next to cookies. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In kitchen - container in sink. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta **Corrected On-Site**
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In container of soy sauce, by maketable cooler
- Basic - Cardboard box used as garbage container. At front handsink
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf above 3 compartment sink
- Basic - Food not protected from environmental sources of contamination during preparation. Placing food on top of old egg crates
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Two filters missing above fryers
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Between maketable and tale, on cookline
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladles/scoops in water at 78?F, behind rice cooker
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Frozen raw foods in reachin freezer and cooked foods in walkin cooler
- Basic - Plastic jug cut in half and reused as scoop. By back handsink
- Basic - Reach-in cooler gasket torn/in disrepair. Starting to tear on maketable cooler, on cookline
- Basic - Reuse of single-use number 10 cans. In walkin cooler
- Basic - Soiled reach-in cooler gaskets. Maketable cooler on cookline
- Basic - Stored food not covered in freezer. Some trays of meat in upright reachin freezer near 3 compartment sink
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Dozen meats being stored in cardboard boxes in chest freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken sitting out on counter. Placed into cooler 58?F.
- Intermediate - Handwash sink used for purposes other than handwashing. Plastic scoop sitting in rear kitchen handsink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior back ledge of make table cooler. Cleaned by employee
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked items throughout walkin cooler
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bags of rice not stored in a clean/dry location that is not exposed to splash/dust. (Near Handsink).
- Observed in-use rice scoop stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed in towel buckets. Corrected On Site.
- Critical - Observed uncovered food in walk-in cooler.
- Critical - Working containers of food removed from original container not identified by common name. (Sugar. Salt, etc.)
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor in walk-in cooler.
- Observed nonfood-grade containers used for food storage. RICE.
- Critical - Observed potentially hazardous food thawing in standing water. CHICKEN. Corrected On Site.
- Critical - Observed uncovered food in walk-in cooler, and dry storage area.
- Critical - Observed unlabeled sanitize solution bucket.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed employee improperly washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. TRIPLE SINK.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed in towel bucket.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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8/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Equipment or utensils not designed or constructed in a durable manner using non handled cup as a scoop for rice.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements have 16 seats.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface under rice.
- Critical - Observed potentially hazardous food thawed at room temperature dumplings sitting on rack Corrected On Site.
- Observed reuse of single-service articles jug as a scoop.
- Critical - Observed uncovered food in holding unit/dry storage area in walkin,eggrolls and prepped veggies. Repeat Violation. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit using pre-made chart, not marking when made. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. FLOUR. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed shortning stored on floor. Corrected On Site.
- Critical. Observed bulk flour,and food in walk-in cooler uncovered. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. (Dish Washing).
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink in restroom lacking proper hand drying provisions.
- No Heimlich maneuver sign posted.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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6/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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